Spanish Almond Cake Laced With Tequila Anejo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Spanish | Alcohol, Cakes, Holidays, Newspaper | 8 | Servings |
INGREDIENTS
| 1 | c | + 2 Tbsp almonds, lightly |
| . roasted | ||
| 1 | c | Flour, all-purpose |
| 1 1/4 | t | Baking powder |
| 1/4 | t | Salt |
| 1/2 | lb | Butter, unsalted |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1/4 | t | Pure almond extract |
| 3 | T | Tequila anejo |
| 2 | t | Orange zest |
| 1 | t | Lemon zest |
| 1/4 | t | Nutmeg, grated |
| Powdered sugar | ||
| Freshly grated nutmeg | ||
| Sliced mangoes | ||
| . * OR * | ||
| 1/2 | pt | Heavy cream |
| 3 | T | Powdered sugar |
| 1/4 | t | Vanilla extract |
| 1 | T | Tequila anejo |
INSTRUCTIONS
Note: Place nuts on baking sheet in 325-degree preheated oven and toast until light brown, turning occasionally. When done, remove from pan to prevent overcooking. Finely grind all almonds. Set 2 tablespoons ground nuts aside. Mix remaining nuts with flour, baking powder and salt and set aside. Cream butter and sugar with an electric mixer. Add eggs, one at a time, mixing well, blend in the almond extract, tequila, citrus zests and 1/4 teaspoon grated nutmeg. Mix in almond/flour mixture untll incorporated. Spread batter into a 9 1/2-inch-by-2-inch pan (or a springform pan) that has been buttered and dusted with flour. Sprinkle with remainlng ground almonds. Place in preheated 325-degree oven on the middle rack and bake until tester comes out clean (about 40-45 minutes). Cool 10 minutes; remove from pan by inverting on a platter. Sprinkle with confectioners' sugar and freshly grated nutmeg; garnish. Serve with a tasty coffee drink or eggnog. Nutritional analysis per serving: 420 calories, 28 grams fat, 34 grams carbohydrates, 135 milligrams cholesterol, 189 milligrams sodium, 61 percent of calories from fat. Mexican whipped cream: In chilled stainless-steel mixing bowl with chilled beaters, whip cream until it thickens slightly. Slowly add powdered sugar, vanilla and tequila and beat until it forms stiff mounds. Nutritional analysis per serving: 49 calories, 5 grams fat, 1 gram carbohydrates, 17 milligrams cholesterol, 5 milligrams sodium, 86 percent of calories from fat. Source: Tequila: Cooking with the Spirit of Mexico ** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 516
Calories From Fat: 322
Total Fat: 36.6g
Cholesterol: 194.7mg
Sodium: 199.5mg
Potassium: 83.1mg
Carbohydrates: 43.4g
Fiber: <1g
Sugar: 30.2g
Protein: 5.6g